Once the juice has fermented, it is gravity fed to oak aging barrels on the floor below the fermentation vats.

These smaller barrels will be a home for the newly made wine to rest and evolve for some eighteen to twenty-four months. During that time, some of the wine will evaporate (the barrels are porous oak!), and so the winemaker will periodically 'top-off' each barrel.

As this isn't always a very neat process (spills do happen), the center section of each barrel is stained with wine. This makes the cellar more attractive!

Sometimes, very attractive additions can be found deep in the cellar!